Recent content by croakerj

This is excellent

Me explaining the brew process to bartender. Me: ...and then you add the yeast... Bartender cuts me off Bartender: there is yeast in beer??? Weird

Because that are yummy

It's usually best to have your SAISON smell like animal inerds and taste like manure because that is farm.

Ah, I see what you meant now. .990 is zero (essentially) and no negatives involved here. Adding anymore fermentables would raise my gravity and it would ferment those new sugars away. So obvious but I was not seeing of that way. Slap in the face. Thanks for entertaining my questions.

I was thinking about back sweetening the mead when I rack. 1# honey, I like it dry. If the FG stays at .990 or it ferments a little more will it wreck the mead.

Just checked gravity on the mead. It is .990. Seemed low to me but it sounds like this is about right for a mead.

Adding the berry is smart. I will do that.

I have what meady people may call a melomel. It has been in primary for three weeks sitting in mixed berrys. Looks surprisingly clear besides the trub on the bottom and some fruit and residual on the top. I was thinking of racking to a secondary (very carefully ofcourse) to free up my secondary...

Got it, like extra dry champagne. I figured but I am not afraid to ask the tough questions.

That is an extra special waiter. He doesn't know beer 10% of the time all the time. As far as waiters are concerned though; he needs to start a school cause beer is not in their scope. Usually

I get it. So, I can still add it the.enzyme and it will work in 18% abv? I am planning on letting this sit another 6 month at least. I was gonna rack to secondary off my fruit after 5-6 weeks. I can tell though it needs alot of time. I can also tell that making mead is not making beer.

Neat, if I add enzyme a month into primary, will the haze go away? I would like this to be crystal clear.

Yeah, you never know with them hoes.

Done it and it was the only beer I ever dumped. It tasted the way the inside of the hose smelled.